This is a crockpot/slow-cooker recipe.
This is one of Robin's favourite. And it's my recipe to go to when I don't have much time, yet it's filling for the family without having to do extras.
1x tin red kidney beans (400g)
2 TBSP Olive Oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1/8-1/4tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp dried oreganum
1/2 tsp dried sage
3 TBSP tomato paste
1 TBSP flour
1x 420gm tin tomatoes, chopped
Heat oil in a frying pan, add the onion and garlic and fry until golden. Add the mince and cook, stirring constantly to break up the meat, and cook until it loses it's red colour.
Add the cayenne pepper, cumin, oreganum, sage, tomato paste and flour and cook for a few minutes.
Add the undrained tomatoes, mix thoroughly and bring to the boil.
Transfer to the crockpot, add the beans and stir well.
Cover with lid and cook on low/auto for 6-9 hours or on high for 3-4 hours.
Serve with corn chips, shredded lettuce, salsa and grated cheese and sour cream. Yum!